12/28/11 Fried Polenta with Gorgonzola Cheese

"I muri hanno orecchi." (The walls have ears.) Welcome to another recipe edition from Angela's Organic Oregano Farm!

This week's Italian recipes:
  -Swordfish Carpaccio with Arugula
  -Fried Polenta with Gorgonzola Cheese
  -Halibut In Sweet and Sour Sauce

"Che bella giornata!" "GRAZIE". THANK YOU for all that you do. It means the world to us! Enjoy this week's recipes.

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Yours Truly,              
Angela Reina       

 Recipe: Swordfish Carpaccio with Arugula

Swordfish Carpaccio with Arugula
Carpaccio di Pesce Spada


4 (1/4-inch thick) large slices swordfish, about 3/4 pound
Salt to taste
1 to 2 tablespoons very finely minced shallots
Juice of 1 large lemon
1/2 cup extra-virgin olive oil
1/2 pound arugula, thoroughly washed and stems removed


Place swordfish slices between 2 large sheets of plastic wrap, and pound them gently until they are thin, almost transparent. Don't pound them too thin.

Put slices on individual serving dishes.

Season with salt and sprinkle with minced shallots.

Dribble some lemon juice and about half of olive oil over each slice, cover plates with plastic wrap and refrigerate 1 to 2 hours.

Put arugula in a bowl and season with salt.

Toss salad with remaining olive oil and a few drops of lemon juice.

Pile a small mound of arugula over swordfish and serve. Makes 4 servings.

That's it!

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 Recipe: Fried Polenta with Gorgonzola Cheese

Fried Polenta with Gorgonzola Cheese
Crostini di Polenta Fritta con Gorgonzola


For the Polenta:
9 cups water
1 tablespoon salt
3 cups coarse-grain cornmeal

For the Gorgonzola Cheese:
6 ounces Gorgonzola cheese, at room temperature
3 tablespoons butter, at room temperature
1 tablespoon whipping cream
Extra virgin olive oil for frying


Prepare the Polenta:
Bring water to a boil in a large heavy pot.

Add salt and reduce heat until water is simmering.

Take cornmeal by the handful and add to water very slowly, controlling the flow to a thin stream through your fingers. To avoid lumps, stir quickly with a long-handled wooden spoon while adding cornmeal. If necessary, stop adding cornmeal from time to time and beat mixture vigorously.

Cook, stirring constantly, 20 to 30 minutes. Polenta will become very thick while cooking. It is done when it comes away cleanly from sides of pot.

Pour polenta onto a large wooden board or a large platter.

Wet your hands and smooth out polenta evenly about 2 inches thick.

Let cool 5 to 10 minutes or until polenta solidifies.

Prepare the Gorgonzola Cheese:
In a small bowl, mix Gorgonzola cheese, butter and cream until blended.

Set aside.

Cut cooled polenta into slices 2 inches wide and 6 inches long.

Pour olive oil about 1 inch deep in a large skillet.

Heat olive oil until a 1-inch cube of bread turns golden almost immediately.

Fry polenta slices over medium heat until golden, about 1 minute on each side.

Drain on paper towels.

Spread cheese mixture over hot polenta slices.

Place on a warm platter.

Serve immediately. Makes 6 to 8 servings.

That's it!

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 Recipe: Halibut In Sweet and Sour Sauce

Halibut In Sweet and Sour Sauce
Halibut in Dolce Forte


4 halibut fillets, about 1 and 1/2 pounds
1 cup all-purpose flour, spread on foil
2 large eggs, lightly beaten in a bowl
1 cup dry unflavored bread crumbs
3 tablespoons butter
2 tablespoons extra virgin olive oil
1 and 1/2 cups dry white wine
Juice of 2 lemons
1/3 cup sugar
Salt to taste


Coat fish fillets lightly with flour, shaking off excess.

Dip in beaten eggs, then coat with bread crumbs.

Press bread crumbs onto fish with the palms of your hands.

Set aside.

Melt 2 tablespoons of butter with olive oil in a large, preferably nonstick, skillet.

When butter foams add fish.

Cook over medium heat until golden, about 2 minutes on each side.

Place fish on a platter.

Discard the fat from the skillet.

Add remaining 1 tablespoon butter to skillet.

When the butter foams add the wine.

Cook, stirring occasionally, until the wine is reduced by half.

Add lemon juice, sugar and salt to taste.

Cook, stirring, over high heat about 1 minute.

Return the fish to the skillet and cook 1 minute longer, stirring and moving the fish gently. At this point the sauce should have a thick consistency.

Arrange fish on serving dishes, pour a few tablespoons of sauce over each serving and serve at once. Makes 4 servings.

That's it!

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 Only In Italy!

"Only In Italy" is a daily news column that translates & reports on funny but true news items from legitimate Italian news resources in Italy. Each story is slapped with our wild, often ironic, and sometimes rather opinionated comments. And now, for your reading pleasure, a sample of today's edition:

Thief On The Run Takes Wrong Turn And Ducks Into Police Station

Florence - August 31, 2010 - A fleeing thief realized he had made a wrong turn in Florence Tuesday when he found himself staring at bemused police officers instead of the post-office crowds he had hoped to melt away into.

The young Romanian snatched a bag out of a car and set off with a married couple in hot pursuit, witnesses said.

Trying to dodge them he ducked into what he thought was a central post office but instead discovered was a municipal police office, in a scene reminiscent of Italian neorealist comedy classic "I Soliti Ignoti".

The couple arrived hot on his heels and he was arrested.

"Cornuto diavolo", this is a guy who’s happy he gets his shoes on the right feet...and that’s a lottery every day.

Thank God he came to this country. What a shame. It would have been much more entertaining if the thief was, let's say, Calabrese or, you guessed it, Napolitano. Regardless, we still think all the officers in that station must have tripped over themselves to make the easy arrest.

We're sure that the Romanian has learned his lesson...or maybe not. "Che se ne frega?" He would have to admit the episode is pretty embarrassing to his fellow countrymen who rob houses in Italy by performing circus acrobatics from balcony to balcony.

No, we're not kidding.

The only advice we can give the befuddled "testa di minchia" is to get directions next time. "TomToms" and "Google Maps" are doing wonders these days.

Please let us end the story with a few great lines from the classic comedy, "I Soliti Ignoti":

Capannelle: Tell me something, tough kid, do you know a certain Mario who lives around here?
Bambino: Around here there's about a hundred Marios.
Capannelle: Yeah ok, but this is one who steals.
Bambino: Still, about a hundred...

Ferribotte (at Cosimo's funeral): It's always the best ones that go!
Dante Cruciani: That's life. Today you, tomorrow him.

"Only In Italy" Subscribe for free and day in and day out, 5 days a week, you'll have laughter, tears and intelligent commentary all blaring at you from your stupid little monitor. Click Here to Subscribe!

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